Mimosas are a tried-and-true brunch cocktail—and ideal to sip on Easter with your friends and family. Today, Caitlin is sharing a simple twist on the classic! Instead of premixing the Champagne with orange juice, freeze a variety of different juices for 24 hours and pop them into glasses before pouring the bubbly. Not only will they keep your drink cool, but they will make them look really pretty, too! Cheers!
- A variety of fruit juices (we used orange, grapefruit and pink lemonade)
- Ice cube mold—the larger the better, as giant ice cubes take longer to melt (Tip: Use silicone molds, as they are easiest to pop the cubes out!).
- Champagne or Prosecco
- Pour fruit juice into the ice cube molds and freeze them for 24 hours or longer.
- Place the ice cubes in glasses, and top with Champagne or Prosecco.
- Serve immediately.